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Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion

BACKGROUND: Co-products obtained from pomegranate juice processing contain high levels of polyphenols with potential high added values. From value-addition viewpoint, the aim of this study was to evaluate the stability of polyphenolic concentrations in pomegranate fruit co-products in different solv...

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Detalles Bibliográficos
Autores principales:	Fawole, Olaniyi Amos, Opara, Umezuruike Linus
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2016
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5020488/ https://www.ncbi.nlm.nih.gov/pubmed/27618992 http://dx.doi.org/10.1186/s12906-016-1343-2

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